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Spicy Cauliflower Curry Bengali Style |Dhonepata Fulkopi

Spicy Cauliflower Curry or Dhonepata Fulkopi is a simple Bengali style curry where roasted cauliflower is cooked in a spicy coriander sauce.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian / Bengali Cuisine
Servings: 4 to 5
Author: Padma


  • To roast:
  • 1 Cauliflower cut into florets & wash
  • 1 to 1½ Tablespoons oil
  • ½ teaspoon turmeric powder
  • ½ to 1 teaspoon red chilli powder
  • Required salt
  • For seasoning:
  • 1 teaspoon mustard oil or vegetable oil
  • 1 teaspoon Nigella seeds kalonji
  • 2 green chillies
  • For the paste:
  • 3 cups tightly packed fresh coriander leaves
  • 4 green chillies
  • A pinch of salt
  • Other Ingredients:
  • ½ teaspoon sugar


  • To Roast Cauliflower:
  • Heat a pan with oil over medium high heat.
  • Add salt, turmeric powder and red chilli powder and the cauliflower florets. Mix well.
  • An extremely important step in this curry is to shallow-fry the cauliflower florets on a low flame till these are browned and soft, yet firm. This may take about 15 to 20 minutes.
  • Turn off the heat and set aside.
  • Coriander paste:
  • Grind Coriander leaves and 4 green chilis with pinch of salt to a coarse paste.
  • Making curry:
  • In a thick bottom pan, heat oil over medium heat and give seasoning with kalonji and green chillies.
  • Once the splutter stops, add in the roasted cauliflower and give it a nice stir.
  • Now add the coriander paste, sugar and adjust salt.
  • Sauté for 4 to 5 minutes till the coriander mixture coats well to the cauliflower and the raw smell goes off but at the same time let it not loose the green colour.
  • Turn off the heat and enjoy with hot rice, luchi, poori, roti or paratha.


1. You can also substitute mustard oil with vegetable oil if you do not like the flavour of mustard oil.
2. Adjust spice levels with green chillies and red chilli powder.
3. An extremely important step in this curry is to shallow-fry the cauliflower florets on a low heat till they are browned and soft, yet firm.
4. Do not cook for long time after adding the coriander paste, it will lose its colour and doesn’t look appealing.
5. If you want a tangy element to it, squeeze in some lime at the end.
6. I would love to include some ginger and garlic the next time I make. Do give it a try and let me know.